Creamy Cauliflower Casserole (Printable)
Tender cauliflower baked in rich cheddar sauce with golden topping
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced
→ Dairy
03 - 2 cups shredded cheddar cheese (divided)
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 2 tablespoons all-purpose flour
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# How to Make:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened and translucent.
04 - Stir flour into the onions and cook for 1 minute, stirring constantly. Slowly whisk in milk until smooth and thickened, about 2–3 minutes.
05 - Remove from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until the cheese is melted and the sauce is smooth.
06 - Combine drained cauliflower with the cheese sauce, mixing gently to coat evenly. Transfer the mixture to the prepared baking dish and spread in an even layer.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the cauliflower mixture.
08 - In a small bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until combined. Sprinkle evenly over the casserole.
09 - Bake for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
10 - Let the casserole cool for 5 minutes before serving to allow it to set.
# Helpful Tips:
01 -
- The cheese sauce transforms ordinary cauliflower into something rich and comforting
- That golden crunchy topping makes it impossible to stop at just one serving
- It reheats beautifully for lunch the next day
02 -
- Drain the cauliflower really well or your casserole will be watery
- Don't skip the sour cream, it makes the sauce incredibly creamy
- The topping can burn quickly so check at 20 minutes
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Use gluten-free flour and panko to make it completely gluten-free